A gorgeous light salad with amazing flavours. Source: Davina’s 5 weeks to Sugar Free

Serves 4

75g Quinoa

200g Edamame beans (fresh or frozen)

Salad leaves

1 Avocado peeled, stoned and cut into chunks

4 spring onions thinly sliced into rounds

a few cherry tomatoes halved

Handful of fresh mint and corriander leaves



1 tbsp rice wine vinegar

1 tbsp soy sauce or tamari

1/2 tsp grated ginger

pinch of ground cumin (optional)

1/2 tsp honey

1/2 tsp seasame oil


1. First cook the quinoa (folowing the instructions on the packet). I used stock for extra flavour. Once cooked set aside and cover with a lid to keep it warm.

2. Cook the edemane beans for 2 to 3 minutes (you could also use broad beans).

3. Mix all of the salad dressing ingredients together.

4. Arrange the salad leaves in a serving bowl. Mix the quinoa with two thirds of the beans, avocado, spring onions and tomatoes and spoon it over the salad leaves. Add the remaining ingredients on top and por over the dressing. Finish with some fresh herbs.